What makes dhansak sour

Your chicken dansak recipe is fantastic. Used many curry recipes over the years so glad I came across your site. This recipe tastes really good my family loved it. Now trying out more of your recipes. Also tried sag aloo the two dishes complimented each other.

Thank you. One of my favourite curries in Indian Restaurants. Decided to try making it myself. First port of call was BBC Good Food which I usually find reliable, but was not that enthused with Dhansak recipe, but liked look of recipe on your very well presented site.

Will definitely cook again. Will definitely start to use your site for other meal ideas. I think this may well be one of the most delicious meals I have ever made..

After trying several dhansak recipes to get it right, this was by far the best one. Absolutely delicious and will definitely make it again. My two daughters, aged 18 months and 5, absolutely loved it too. I made your pilau rice to go with it and it was a huge success.

Thank you very much. Just a note: I didn't have a tin of pineapple chunks, so I substituted for a tablespoon of red wine vinegar, with a tablespoon of white sugar, and it was delicious. Added this in with the stock and tomatoes. Many thanks for your recipes I am definitely going to try more. Interested to try slow cooker recipes as we rely on ours for busy work days.

Really good, a new fave!!!!! Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris chief techie and videographer and mum to Lewis and Gracey. Read More…. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer.

What does dhansak taste like? How to make this curry Full recipe with detailed steps in the recipe card at the end of this post. Soften the onion in a pan with oil or ghee for 10 minutes until lightly caramelised. A very satisfying hot, sweet and sour Indian curry made from meat, lentils, chilli and sugar.

Add any meat and coat in the sauce to prevent it drying out then add in the lentils and stir in thoroughly 6. Facebook Notice for EU! You need to login to view and post FB Comments! Did You Enjoy this Recipe Click on a star to rate it!

As you found this recipe useful Follow us on social media! Making this tomorrow. Just finished my base sauce. Is there an alternative method without making a broth? You could actually just add the chicken raw if you want. You could also use leftovers from a chicken roast or simply fry up some chicken before adding.

Used the basic curry sauce, and this recipe, to make one of the best curries I have ever cooked. As close to a curry house dish as I have managed to create in 25 years of trying. Thank Mark. I am a first timer, I actually hate cooking, but found your recipes quite interesting, might try to cook 1 of these days, howerve in your chicken dhansak recipe you mentioned Check for seasoning, kindly do forward the recipe for the same, I have no clue what it means, thnx.

Thanks for stopping by. All that means is try it. If you think it needs a little more salt, chilli powder etc, add it at that stage. Hopefully you will not need to add anything.

Love curry, when I ask people to the house for dinner, I am always being asked to make curry! I make two or three so they can try different flavours, now will try even more with you on tap to guide me.

Many thanks. Looks like there is a problem with the link on the page. Here is the link to the sauce.

Which one would you say is better. They are only slightly different. I tend to change my recipes often. Thanks for the recipes — we cook often and eat a lot of asian food. Indian and Bangladeshi recipes never turn out as expected, still delicious, but different. Your base curry sauce really helps.

Thanks Pete. Really glad you like the recipes. Sorry to hear about your dad. It sounds like a good way of remembering him. Dan can you please tell me how many garlic I should use to make the 9 tablespoons of paste. Also the size of ginger please? Hi, the recipe calls for 1 and a half tablespoons of cumin and coriander powder, is that three quarters of a tbs for each one or one and a half of each?

As for the colour, it is probably down to me using more chilli powder or tomato paste than the recipe calls for. The measures in the recipe are there as a guide. I like my curries quite spicy so it is probably down to the chilli powder I used. If you like a redder colour but not hot spice, try a sweet paprika. Where are you? I live in North Yorkshire. I would love to stop by and watch you cook and perhaps learn a few recipes.

What is the name of your restaurant? The Dhansak is my favourite curry. And I have been trying to master it for a few years now. Any tips for thickening without compromising flavour? Instead of pineapple I use mango chutney which helps thicken a little but not enough. Maybe the base sauce is the way forward!! The base sauce is definitely the way forward. It is thin like water but it thickens up when cooked in the curry quickly because of all the other ingredients.

Give it a try. I read both your recipes and they are quite different. Can you elaborate on the differences? Btw I have the app and o am loving the recipes. Dopiaza and especially the Madras are stand outs for me. I always say, adjust the recipes to your own personal taste and tweak them if you need to.

Hope you enjoy those other recipes. Just about to have my first try with your recipes! When you use paprika, is it sweet or smoked? If it sounds good, do it. Hi Great recipe, So first of all thanks for sharing! Not sure if anyone has mentioned it already but for extra flavour I saved the chicken poaching liquor to cook the lentils in.

Thanks Dan. Hi, Is the ml of base curry sauce you use in this recipe the thick version before you water it down or is it ml of watered down sauce? Also is this recipe for 4 people. You always cook with the watered down sauce. This recipe should serve 4 or more as part of a multi-course meal. Hi Rebecca — That should work fine.

It will taste different as these curries should be cooked over medium high to high heat for optimum flavour but I think it would still be good. We moved to Australia 11 years ago and until we found your recipes we were starved of a good curry. So thanks a lot. More than willing to pay for your excellent research and more recipes and if you have any ideas please let us know?

Hi It is 1 tablespoon of chilli in the Dhansak but please do put less in you feel this is too much. Books Depository in Australia carry all my books online I think so I hope you can find them there. Thanks very much. When you say ml of base sauce is that ml plus stock or water to thin it or ml of the thick sauce which I have frozen? Thank you,. Hi The ml is ml of base stock plus the ml of water so ml of liquid in total.

Hi Dan. Have been using neat base sauce which is delicious but a bit wasteful of the base sauce making effort! Can I check please if ml lentils is the same as g, or should I use a measuring jug for them?

Hi — I am really glad you are enjoying my recipes. I would say that ml is about the same as g of lentils but feel free to adjust how much you put in toy our own prefereance.